pumpkin soup
Author: Dereck (Caregiver)
INGREDIENTS:**
g Pumpkin, flesh only, raw
g Spring onions, bulbs and tops, raw
g Butter, salted
g Garlic Puree (GIA) (HCP added*)
ml KetoCal 4:1 LQ (Unflavoured)
g Stock cubes, vegetable
Directions:
1 chop the pumpkin and onion into small pieces
2 melt the butter in a frying pan ove med/low heat and add the chopped veg, fry for 10 minutes until soft
3 add the garlic and fry for 2 minutes, season with salt and pepper then add the ketocal, then sprinkle over the stock cube reduce the heat to low and simmer for 5 minutes
4 you can whiz the soup in a blender if you want a smooth soup
5 serve hot or allow to cool before freezing
Nutrition Information (for entire recipe):
Carbohydrate:
3.6
Calories: 278
Fat:
26.53
Protein:
4.97
Ratio:
3.1:1
Tags:
KetoCal LQ UnflavoredSavoryMain MealSnackWeaningVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
